Method

Preheat the oven. Cut the potatoes into quarters (lengthways). Use a small knife and carefully cut out the centre of each potato wedge, leaving 1/2 cm of flesh with the skin. Transfer the potato skins to a baking tray. Cut the potato flesh you removed from the skins into 2cm pieces and add to the baking tray. Drizzle on 1 tbsp oil and the dried mixed herbs. Season with salt and pepper and cook for approximately 25 minutes, or until cooked through and crispy.

Meanwhile, heat 1 tsp oil in a frying pan and cook the bacon and mushrooms for 4-5 minutes. Remove from the heat and mix in half of the cheese.

Once the potato is cooked and crispy, remove from the oven and spoon the bacon and mushroom mix into the skins.

Return the potato skins and potato pieces to the baking tray and sprinkle on the remaining cheese. Cook in the oven for for 5 minutes or until the cheese is lightly brown and bubbling.

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